This 14" round Almond Crunch cake is absolutely delicious and simple to make! The frosting is light and the slivers of toasted almond add just the right amount of crunch!
For extra jazz to this sweet beauty of a cake, just after frosting, before almonds, I sprinkle shimmer dust and flakes onto cake. Just a little bit gives it a very magical finish. You can buy at Michaels in the cake deco section. And of course, it's not a must do, just an option!
• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup butter, cubed
• 1 cup water
• 2 large eggs
• 1/2 cup plain yogurt
• 2 teaspoon almond extract
• 1/2 cup butter, cubed
• 1/4 cup 2% milk or skim
• 4-1/2 cups confectioners' sugar
• 1 teaspoon almond extract
• 1/4 teaspoon salt
• 2 cups toasted almond slivers
1. Preheat oven to 375°. Grease a 14" round baking pan or 15x10"
2.In a large bowl, whisk the first five ingredients. In a small saucepan, combine butter and water; bring just to a boil. Stir into flour mixture. In a small bowl, whisk eggs, yogurt and extract until blended; add to flour mixture, whisking constantly.
3.Transfer to prepared pan. Bake 18-22 minutes or until golden brown and a toothpick inserted in center comes out clean. Cool on a wire rack 20 minutes.
4.For frosting, combine butter and milk in a large saucepan; bring just to a boil. Remove from heat; stir in extract and gradually add confectioners' sugar. Stir constantly until smooth.
5. Spread over warm cake, sprinkle with shimmer dust and then top with toasted almonds.